rom heat and let stand for 5 minutes. Fluff with a
nd garlic halves. Cook peas for
3 hours or until
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
he oil in a large soup pot, then saute the onions
In a 5 to 6 quart slow cooker put ham, carrots, onion and celery as first layer.
Add 3 cans blackeyed peas and collard greens as second layer.
Mix spices in chicken broth and pour over all.
Cook on low for 8 to 10 hours, depending on your slow cooker.
Cook rice according to directions on package and add to Hoppin' John just before serving.
Add more chicken broth if needed.
Makes 10 to 12 servings.
ntil the onion is transparent. ** For vegan, omit bacon and use
and saute, while stirring occasionally, for 3-4 minutes or until
In a Dutch oven or soup pot, heat butter and olive
Fry sausage and drain.
Drain 3 cans of peas; use juice and all of the other 3 cans.
In a 6-quart pot, stir in peas, onions, salt, pepper, water and sausage.
Bring to a boil and cook on medium for 45 minutes.
Add cooked rice and simmer 20 minutes more.
The soup will be thick, so stir frequently to keep from sticking.
In 8 quart Dutch oven, bring peas and water to a boil.
Boil 3 minutes.
Cover and let stand for 1 hour.
Stick cloves into ham hocks.
Add ham hocks, tomatoes, onions, bouillon cubes, bay leaves, garlic and pepper to peas.
Cover and simmer until peas are tender, about 1 hour.
Remove ham hocks.
Discard cloves.
Remove meat from hocks and add to soup.
Bring soup to a boil and stir in rice.
Reduce heat and simmer until rice is done.
Discard bay leaves.
Makes 3 1/2 quarts.
Trim ham, if necessary. Fry 1-2 tbs of the ham fat or bacon in olive oil with garlic for about 1 minute. Add onion, carrots, and celery, and saute for about 5 minutes. Add beans, 4 cups water, and spices (don't add salt here.) Simmer for 40 minutes. Add ham, tomatoes plus 2 cups water (use the can to measure), and Rice-a-Roni with seasonings. Simmer another 30 minutes. Add in kale, (and 1 tsp salt here if you wish) and cook another 5-10 minutes, until kale is to your liking. Serve up with cornbread for a great meal!
In a large soup kettle or dutch oven, combine first four ingredients.
Allow to simmer for about 30 minutes.
Serve over cooked rice.
In a soup pot, heat oil over medium-high heat. Add onion and cook until translucent. Add keilbasa,peas, beans, rice, broth, and seasoning. Stir well to blend and heat. Mash beans slightly to help thicken soup. Serve when hot.
This works well served with corn bread and a salad.
Soak peas in water overnight or bring to a boil; cover, reduce heat and simmer 3 minutes.
Let stand for 1 hour.
Drain tomatoes, reserve liquid, then chop tomatoes.
Add tomatoes and liquid to peas.
Add remaining ingredients, except rice and meat.
Cover and cook on low heat 3 to 4 hours or until peas are tender.
Dice cooked meat and return to peas.
Add cooked rice, cover and simmer 30 minutes.
Remove bay leaf.
Serve.
It's delicious!
After about 10+ minutes (original recipe said about 5 minutes, but
add the garlic and cook for 1 minute, add the carrots